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  1. Today
  2. JoshR

    Hazy IPA dry-hopping tips?

    I do still like their cucumber sour. Very good, but I hate buying it. lol
  3. D Kristof

    MUG Nationals

    Steve, Doug, congratulations to both of you.
  4. D Kristof

    Hazy IPA dry-hopping tips?

    I clicked "confused" because I was torn between "like" for the first part and "laugh" for the story about Squints.
  5. Yesterday
  6. Mic Todd

    Hazy IPA dry-hopping tips?

    Oh, we know what you mean - we were in Bend when the news was announced they had been 'sold'. But so far anyway, their beers haven't changed - supposedly a legal commitment they were successful in negotiating with the buyer. The moment it does change, in it's recipes or way of brewing it's toast. Descutes Brewery is right across town, still #1 in Central Oregon and they along with Worthy Brewing (also across town) will crush them. They're kinda like a test case in Oregon. Can a big brew house swallow a small and successful craft brewer and have the smarts enough to leave it alone to do its thing? Time will tell -
  7. Cato

    Hazy IPA dry-hopping tips?

    Oy, same thing happened to Devil's Backbone Brewery here in Virginia.
  8. kedogn

    Hazy IPA dry-hopping tips?

    #WhatHeSaid!
  9. JoshR

    Hazy IPA dry-hopping tips?

    Not to offend anyone, but I don't consider 10 Barrel a "craft brewery" because they are owned by AB Inbev and are not eligible for the "Craft Brewed" label from the American Brewers Association. I also wouldn't consider that good competition. They already "lost" when they sold out to ABI.
  10. JoshR

    MUG Nationals

    Congrats to all who placed!! Wish I had entered this year, but with my move, I just didn't have time (it also wouldn't have been fair...lol...). Great job on the saison, @Creeps McLane, it was fantastic and definitely the favorite! 🍻
  11. Mic Todd

    Hazy IPA dry-hopping tips?

    Yeastie Zombies. You guys are amazing....😜
  12. Shrike

    Hazy IPA dry-hopping tips?

    You can still get some use out of it. Next batch you brew, throw the yeast in with the water that you boil. You'll have billions of little yeast corpses in the water to serve as nutrient for the yeast you'll be pitching.
  13. Mic Todd

    Hazy IPA dry-hopping tips?

    Yeah, I'd say your risk here is much, much higher than someone like me risking a single 2-gallon batch. It's one reason why I like this small system so much. A guy almost never has more than $20-40 bucks involved here and that won't even by two people a good dinner in most decent restaurants anymore. Kudos to Mr Beer and their 2 gallon system, for learning the basics of home brewing...😎
  14. Mic Todd

    Hazy IPA dry-hopping tips?

    For what it's worth, my wife kept a yeast starter (in the fridge) for years and years (for her sourdough bread) in a plain Ball glass jar, capped with a standard lid - NO STERILIZATION what-so-ever. I'm not saying I don't think sterilization is important but in the sourdough yeast, that same starter probably saw two (if not 3) different refrigerators lifetimes and continued to make sourdough her neighbors were envious of. Yeast is pretty tough stuff and will be around on this planet well after real Mad Scientists have blown us all to smithereens at last.
  15. Mic Todd

    Hazy IPA dry-hopping tips?

    Well, then perhaps I ought to consider this remaining half packet contaminated and forget about it. It's not as if it will be a big loss $-wise. I'll know better next time how to safely store it. Thanks - still, I hope I added enough to the batch, I should have just gone ahead and pitched it all since I was only guessing on how much went out of the packet.
  16. RickBeer

    Hazy IPA dry-hopping tips?

    I sanitize the packet of dry yeast (if it's waterproof as many are). I then put it on a sanitized plate that has dried. I then open it with dry sanitized scissors, and pour 1/2 of the contents onto a coffee filter on my scale (that's how you know it's half...). I then fold the top several times with my sanitized hands, and place a piece of scotch tape to hold it closed. I then place the yeast in a ziplock that I wiped out with a sanitized paper towel and let dry. I would not throw an opened yeast packet in the frig, clipped shut or not, and then simply use it.
  17. Creeps McLane

    Cold crashing and bottle carbonating

    I’ve lagered beers for a month and a half and still had enough yeast to carb my bottles. So yes, you’ll be ok. I had had a batch one time that took months to carb. Not sure why. But then all of a sudden one day, they were carbed. It’s never happened before, and it’s never happened again. However, I am a firm believer that brewing is a science and any attribute in my beer is there because of something I did in the process.
  18. RickBeer

    Cold crashing and bottle carbonating

    There is no impact, see link in my sig. I cold crash EVERY batch.
  19. oldbagobones

    Cold crashing and bottle carbonating

    The temp has been a fairly constant 72 degrees. The bottles have been conditioning for over 4 weeks. I just tried one bottle that was 3/4 full at the end of the last bit of wort. It may be that the bottle did not contain enough primer or simply not enough in the bottle. My concern is the cold crash affecting the outcome. Creeps you say no, so hopefully my other batches will be OK.
  20. RickBeer

    Cold crashing and bottle carbonating

    4 weeks is better than 3
  21. kedogn

    Hazy IPA dry-hopping tips?

    I’m sorry, huh?! I brew in a garage. At this point I am basically a Homebrewer on some serious steroids. I don’t have a fancy closed circuit system (yet). The biggest difference is, other than batch size, is that if the typical home brewer loses a batch it’s a bummer. If I lose a batch, it hurts my bottom line big at this stage. So to say the risk for me is lower... well.... sorry, I couldn’t disagree with that comment anymore than I currently do.
  22. Shrike

    Hazy IPA dry-hopping tips?

    Lots of folks do that with the dry yeasts. Liquid? Pitch it all. Dry? Use half a packet if you want (I pitch the whole packet). But as Kedogn says, a ziploc bag will help preserve the remaining 1/2.
  23. BDawg62

    Hazy IPA dry-hopping tips?

    Kedogn, You are a professional brewer with many more batches under your belt than most on this forum. You also aren't brewing in your kitchen or other area that isn't exclusively used to brew beer. The risk for you is lower than what it is for a typical homebrewer. The statement regarding "pitch it all it is not worth the risk" is mainly for the typical homebrew scale with a packet of $4 to $8 yeast depending on dry or liquid. Saving a couple of bucks doesn't make sense when you are potentially risking an entire batch. Dawg
  24. Mic Todd

    Hazy IPA dry-hopping tips?

    One of our favorite in-state craft brewers (Bend, OR) is '10 Barrel Brewing'. (Apocalypse IPA, etc). When you go to 10 bbl K, you'll have good competition!
  25. kedogn

    Hazy IPA dry-hopping tips?

    I also do 35 gallon batches as well, so, it’s relative. When we make that next jump, up to 10 bbl batches, we’ll use a full 500g brick at a time. Again, all relative. I would also put the yeast in a ziplock bag. A cheap piece of mind.
  26. Mic Todd

    Hazy IPA dry-hopping tips?

    Wow, 500 GRAMS? lol, that makes my 11g look like peanuts. Well, after using ~1/2 I just folded the packet tightly, clamped it with a small kitchen clamp and placed it in the fridge. I hope that keeps it fresh and contaminate free.
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